what the best way to cook oxtails?

Answer 1

Rabo Encendido(Cuban Oxtail Stew)
5 lbs oxtails, cut in 2 inch thick rounds
1 cup flour
1/2 cup cajun seasoning
3 tablespoons olive oil
1 cup port wine
1 large Spanish onion, diced
1 large carrot
3 stalks celery, diced
3 italian frying bell peppers, cut into large pieces
1 cup red wine
1 (10 ounce) can whole tomatoes
1/2 can chipotle chiles in adobo
1 cup sherry wine
3 bay leaves
1 bunch thyme, chopped
salt
pepper


1. Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
2. Then degrease the pan and deglaze with port and reserve for later use.
3. In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
4. Add the oxtails to the vegetables.
5. Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
6. Season to taste with salt and pepper and serve.

Answer 2

in large stockpot put in 2or 3 cut up tails. add 1 can corn (undrained), 1 can green beans (undrained), i chopped up large onion, 4or 5 carrots that have been peeled and sliced, 5 or 6 celery ribs in large dice, add enough canned tomatoes and their juice to get enough liquid to cover tails by about 2 inches. bring to boil, reduce heat, cover and simmer anout 3 hours. take a handful of quick cooking barley and stir into pot.
cover and simmer another hour. for even richer flavor add about 4 beef boullion to liquid remember to always cook oxtails slowly. it's like another answerer said the flavor is in the bone.

for a second good recipe look up paula deen and her recipe for michaels oxtails

Answer 3

Cook them for 4 hours slowly. The taste is in the bones.

Answer 4

Check down south recipes...it is their specialty.

Answer 5

thoroughly